Maybe you have heard me talk about 'the sauce'. Well...it's the bomb. This is the Strawberry-Rhubarb sauce that I make when Terry and I just want something to put on ice cream or it's so wonderful with pound cake, sauce and some cool whip. And ice cream. Don't judge! It's amazing! AND...it's simple. Here's the recipe:
This time I made an average amount that lasts about a week or two.
1 and a half to 2 cups chopped rhubarb
2-3 cups strawberries. I use fresh when I can.
1/8 cup water
After chopping your fruit to desired chunks, add that small amount of water to a pot, then add the rhubarb and add
1 cup granulated sugar. Bring to a slight simmer. Add the strawberries and about 1/2 to 3/4 cup more sugar. I do this in small bits, then taste. Sometimes the fruit is sweet and needs less sugar. Bring this to a simmer again on medium heat and add
zest of one small lemon and the juice too. If you like thicker sauce you can add about one heaping tablespoon of tapioca at this stage of simmering. I use Kraft Minute Tapioca, that comes in a small, 8 oz. box. It's a great secret ingredient for pies and sauces!
Just before the fruit breaks up, take off the heat. Jar it. Scoop it in ice cream. Eat it from the pot!! Enjoy...you are welcome!
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